Spring vegetables get a lot of attention this time of year, and rightly so: we’ve all had our fill of root vegetables and heavy braised dishes. And while I love the spring bounty of artichokes, asparagus and the like, one thing I always reach for when I want “Spring” is this fresh and vibrant and Parsley-Dijon Sauce. Somewhere between a sauce and a vinaigrette, it brightens up everything from corned beef sandwiches and deli rotisserie chicken to grilled shrimp or steamed new potatoes. It’s even great as a dip for steamed artichoke leaves or oven-roasted asparagus spears!
Makes about 1 cup
1 small shallot, finely chopped
¼ cup ShopRite red wine vinegar
1 heaping tablespoon ShopRite Dijon mustard
1 packed handful of flat-leaf (Italian) parsley
½ cup plus 2 tablespoons olive oil
1 small squeeze (about ½ teaspoon) ShopRite honey
¼ teaspoon kosher salt
Place all the ingredients in a large measuring cup or beaker. Using a stick (immersion) blender, pulse until transformed into a mostly-smooth sauce with green flecks still visible. Can also be prepared in a food processor, or by hand if you want a chunkier sauce. Just mince the shallots and finely chop the parsley before mixing with the remaining ingredients. Store in the refrigerator; will keep for several days.
(Adapted from Suzanne Goin’s Sunday Suppers at Lucques)
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